Directions:1. Cook the pasta according to the package in salted boiling water.

2. In the meantime, combine the cheeses in a bowl and set aside for 15 minutes. (Ruth’s note: the book suggested using an electric mixer on low speed to beat until smooth, and I didn’t really read that step. It still was very creamy by adding some of the pasta cooking water and stirring with a wooden spoon.)

3. Once the pasta is cooked, drain well, reserving a cup of the pasta water.

4. Add the cooked pasta to the cheese mixture and toss to coat. This is when you might need some extra pasta water to get the consistency you like.

5. Transfer to a serving bowl, top with freshly ground black pepper and serve.